Tuesday, January 19, 2010

I Have Been Experimenting

Any of you who know me know that I was diagnosed with an intolerance to wheat and gluten some time ago. I have been eating a gluten free diet for I think two years now, (with the occasional--very occasional cheating).
Well anyway, I have been making my own gluten free bread because the gf bread you can buy, for the most part, tastes like cardboard, and has nothing nourishing to offer. The best bread I was able to create after much recipe use and going off on my own tasted pretty good for about two days, then it would start to dry out, and by the end of a week was so dry it would often have cracks acrossed it, and would crumble apart.
However, I found a bakery that sells wheat free bread that is delicious. The list of ingredients sounds so simple and calls for none of the ingredients that make good gluten free bread so expensive(ie several eggs, cream cheese, or xanthan gum, not to mention all the flour that is so pricy).
So I got online and started researching one night and decided I am going on a hunt. I cannot find any recipes that are similar to the list of ingredients on the bag of this wonderful bread. So, I am striking out on my own, and doing some experimenting to see if I can find a way to make a similar bread with similar ingredients to the bakery bread. I was used to making my own wheat bread, but would make it four loaves at a time, whereas I can only make maybe two if I stretch it (of gf bread), and half the time, the gf bread would fall, get gummy, or other similar problem, so I would go to all the work and still have to make crumbs out of it.
I am trying a sourdough method, which I had done with wheat and know the process pretty thoroughly, so we'll see how it comes out. If I have any success, I will be sure to let you know!! If I can pin it down to a science, maybe ya'll will see my name on a cookbook at Barnes and Nobles next year! So far this process seems like there might be merit in it, it just takes about three days to complete, which most people don't have time for(including myself), but if it creates good edible bread that I can make myself, and perhaps in larger quantities, three days is no big deal.
Hey Jen--out there in Cali, have you seen much of this kind of product??


  1. I asked a co-worker who is on a gluten free diet and she really likes Bob's Red Mill products. As for flour for bread, she likes the consistency of bread made with chickpea flour.

  2. How did I not know you had Celiac's? Wow. My roommate Ashley self-diagnosed with gluten intolerance this summer (no health insurance, so she couldn't get an official test, but the proof is in the diet change making her able to function).
    I will ask her if she has any recipes I can send, and email them. We have a few stores out here that market this type of product. Let me know what all you're looking for and I'll see if I can get a box together for you :)

  3. Hmmm. Not sure, cuz I post about it quite frequently. No hurry, we do have quite a bit in the area and I order from a bulk supplier. And since we are going to a more urban place, there should be even more options. Just sandwich bread is what frustrates me...I got soooo good at making wheat bread from scratch, and then to be diagnosed with this...I only had a blood test, by the way, but the positive blood test coupled with my own reduction in symptoms...yeah I understand. If anything, maybe I could send her some recipes--I've been at it two years now...
    Hey, how are your medical concerns going??


please be kind, folks:) Differences of opinion are fine, but let the love of Christ reign here...